Homebrew Wine

Lizzy Freed  

Last year I decided to try my hand at making hard cider with my friend Colin. We purchased a small oak barrel, probably a couple of gallons at most, and went to work. The cider turned out really well, which was inspiring for first time brewers.

So, as apple season is coming to a close, I was thinking about trying again this year as a special autumn treat. But in lieu of my last article, I got to thinking: WHY haven’t I tried making wine? Why can I write an article about it, but not do it myself? There seemed to be something holding me back, like a fear of failure. But after successfully making beer and cider, I had no excuse. And so with that it was decided, and I was going to finally just do it.

Following my own advice, I decided the necessary starting point was to get some grapes. I have to be honest…I didn’t know where to go Luckily, my friend Olivia knew a spot, and we were able to fill an entire bucket. I had no idea what kind of grapes they were or how much wine they would produce, but I knew that I could probably at least, learn something from the endeavor.

We carried the grapes to the kitchen and started squishing the only way we knew how: by sticking our hands in and squishing out every last drop of juice. It was a very messy process, and by the end we were covered. I soon realized I had no idea what to do next. Yes, I have read about it, and yes, I thought I could figure it out, but the concept was easier than the action. I only had one barrel and one bucket…should I drain the juice into the barrel right now, or should I try to ferment it with the skins on? I wanted red wine, after all. So I did what anyone would do! I called my dad. Unfortunately, my dad didn’t answer the phone. I was desperate, I needed answers right away, juice was fermenting for God’s sake! What to do next? Call my dad’s friend.

Uncle Dave (not really my uncle) makes his own homebrew wine, which is notorious for having a high alcohol content. I wanted to know how he does it! He told me to keep the grapes on the skins for a few days, and then drain the juice into the barrel and start the fermentation.

I had help in this next portion, which literally cut my work in half (and of course added to the fun). Let me just say now, I feel so blessed by my awesome friends. Emma and Leah, two of my favorite people, came over to support the project. It became almost a balancing act: Leah was on trash duty, Emma on straining, and me on pouring juice into the barrel. Finally, after getting covered in grape juice, which stains, it was time to add the yeast and start the fermentation. We added about three cups of sugar (hopefully not too much) after reading our hydrometer. A hydrometer measures the specific gravity and relative density of the juice, which is just a fancy way of saying sugar level, which is just a fancy way of saying how much alcohol you’re going to get. We were at about 10% alcohol content, which is really low. This is why we added the sugar—we know how to have a good time. I finagled a used cork into something that could provide release of the gas but not let in oxygen. This is called an airlock, which is something you can buy at any local brew shop, and is essential in making alcohol. We know that as the yeast eats the sugar, it releases CO2, but that letting in oxygen would turn our product to vinegar. This airlock lets the CO2 out without letting the oxygen in.

And now, we wait. I’m not expecting anything great, but I am expecting to learn from the experience. In fact, I already have learned a great deal. I feel like I have a better idea of how the process actually works, even if it doesn’t turn out. I also have seen the interest and excitement others show in learning about a new process and their support in my interests. We had so much fun, which is a good thing to know if you are considering spending the rest of your life doing something. Hopefully it also tastes great, and I’ll have something to contribute to my grandma’s 90th birthday party.

I purchased four items, other than the barrel (all from the beer depot in Ann Arbor, MI).
- Hydrometer Sterilizing
- Sterilizing Powder (Easy Clean)
- Red Wine Yeast
- Tartaric Acid (recommended for anyone…Mild sulfite that helps the wine to maintain flavor)

As before, I was consulting the book How To Make Wine, by Sheridan Warrick